Oven Barbecued Brisket From San Antonio
10 minutes (Marinating time: 12 hours)
5 pounds beef brisket, trimmed of fat
1 (4 ounce) bottle Colgin Liquid Smoke
1 teaspoon garlic salt, or to taste
1 teaspoon onion salt, or to taste
1 teaspoon celery salt, or to taste
1 medium onion, chopped
1 cup ketchup
1/2 cup brown sugar
1/3 cup cider vinegar
1/2 teaspoon garlic salt, or to taste
Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour liquid smoke over bri
sket and marinate covered overnight in the refrigerator.
Drain liquid smoke from brisket. Season both sides of meat with garlic, onion and celery
Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered.
Combine sauce ingredients. Drain cooking juices in bottom of pan if more than 1/2 cup to p
revent finished sauce from being too thin. Pour barbecue sauce over top of brisket. Cover
and bake one hour longer.
Slice brisket across the grain into 1/4-inch thick slices and serve with sauce. This brisk
et tastes even better the second day
No Nutritional Information Available
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